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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is one of my husband's and father's favorite version of Jambalaya. It is low fat and good for people watching their diet. This came from a Low-Fat, Good-Food cook book Ingredients:
1 tablespoon canola oil |
1/2 lb canadian bacon, diced |
1 1/2 lbs skinless chicken breasts, cut into bite size chucks |
1 large onion, chopped |
3 garlic cloves, minced |
2 large green bell peppers, seeded and chopped |
1 cup chopped celery |
6 large tomatoes, chopped |
15 ounces no-salt-added tomato sauce |
2 bay leaves, crumbled |
1 teaspoon dry thyme leaves |
2 teaspoons white pepper |
1/4-1 teaspoon cayenne pepper (how hot you want it ) |
1/2 cup chopped parsley |
1 1/2 cups long-grain rice (i use jasmine) |
3 cups low sodium chicken broth |
Directions:
1. Heat oil in a 12 to 14 inch frying pan over medium heat. Add your Canadian bacon and chicken, cook stirring often until browned on all sides, this takes about 6 minutes Then transfer the meat using a slotted spoon into a casserole pan (4-5 quart).
2. Next add onion, garlic, bell peppers, and celery to hot frying pan, cook until onions are soft (about 10 minutes). Add tomatoes, tomato sauce, bay leaves, thyme, white pepper, cayenne, and parsley; cook, stirring occasionally, until sauce boils. Boil gently, uncovered for 5 minutes.
3. Finally pour sauce over meats, stir in rice and broth. Cover and bake at 375°F oven until rice is tender to bite (about 45 minutes).
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